Dieser Veganes irisches Sodabrot is an easy yeast-free bread recipe made with only 5 simple ingredients and ready in 30 Мinuten.
I love making simple plant-based bread like my Hafermehlbrot, 2-Zutaten-Brot, Rezept für veganes Keto-Brotden Veganes glutenfreies Brot. Making your own bread is extremely satisfying.
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Veganes irisches Sodabrot
This vegan soda bread is a quick, no-yeast recipe that is delicious on toast or as a side to soup. It takes only 10 minutes to prep!
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Portionen: 20 Scheiben
Kalorien: 109.8 kcal
Inhaltsstoffe
- 3 Tassen Allzweckmehl - or spelt
- ¾ Tasse Weißes Vollkornmehl - (Anmerkung 1)
- 1 ½ Teelöffel Backsoda
- ½ Teelöffel Salz - optional, kann salzfrei zubereitet werden
Vegane Buttermilch
- 2 Esslöffel Apfelessig - or lemon juice or any vinegar
- 1 ¾ Tasse + 2 Esslöffel Soja Milch - oder Hafermilch oder Mandelmilch
To knead the bread
- 4 bis 6 Esslöffel Allzweckmehl
Anleitungen
- Preheat the oven to 430°F (220°C). Line a baking tray with a lightly greased piece of parchment paper. Set aside.
- In a medium-size mixing bowl, whisk soy milk with apple cider vinegar. Set aside for 10 Мinuten bis es zu einer buttermilchähnlichen Konsistenz eindickt.
- In another large mixing bowl, whisk together flours, baking soda, and salt.
- Make a well in the center and pour the vegan buttermilk.
- Stir the dough with a spatula at first. Then, when it becomes difficult to work the dough with the spatula, use your hands to knead the dough, adding more flour if needed to form a ball.
- Knead the dough for 1 or 2 minutes maximum until you are able to make a ball. If the dough is very sticky, simply add white flour (up to a maximum of 1/3 cup) but be careful! You don't want dry dough, or the Irish bread will be very dense and dry. A stickier dough results in moist, elastic bread, and that's what you want.
- Den Teigball auf das vorbereitete Backblech legen und zu einem dünnen Fladen von maximal 3 cm Dicke flachdrücken. Das ist äußerst wichtig, sonst geht das Brot nicht auf.
- Schneiden Sie ein tiefes Kreuz (1 cm tief, 0.4 Zoll) in die Oberseite des Brotes und bestreuen/drücken Sie etwas zusätzliches weißes Mehl darüber.
- Bake at 220°C (430°F), middle rack, for 20-30 Minuten oder bis die Außenseite verkrustet ist.
- Zum Abkühlen auf ein Kuchengitter umfüllen. 1 Stunden vor dem Aufschneiden.
- Das Brot kann bis zu 3-4 Tage bei Zimmertemperatur aufbewahrt werden. Wickeln Sie es dazu in ein sauberes Handtuch, um die Feuchtigkeit zu erhalten.
- Man kann sie pur essen oder geröstet mit Marmelade oder zerdrückter Avocado. Oder sie eignet sich als schnelle Beilage zu Suppen und Salaten.
Notizen
Pflanzenmilch: This recipe achieves the best bread texture using regular soy milk rather than low-fat or any other plant-based milk.
Hinweise 1Für eine glutenfreie Variante verwenden Sie bitte mein Rezept. Umrechnungsleitfaden für glutenfreie Produkte.
Samen und Nüsse: You can add up to 1/2 cup of seeds or chopped nuts, such as sunflower seeds, pumpkin seeds, linseeds, sesame seeds, chopped walnuts, pistachios, or almonds, to the bread dough.
Süsses Brot: You can also add up to 1/3 cup of dried fruits, such as apricots, cranberries, raisins, or dates, to this bread.
Ernährung
Portion: 1Scheibe | Kalorien: 109.8kcal | Kohlenhydrate: 20.6g | Eiweiß: 3.5g | Fett: 1.2g | Gesättigte Fettsäuren: 0.3g | Mehrfach ungesättigtes Fett: 0.4g | Einfach ungesättigte Fettsäuren: 0.1g | Natrium: 207.1mg | Kalium: 54.5mg | Ballaststoffe: 1.2g | Zucker: 1g | Vitamin A: 88.4IU | Vitamin B12: 0.2ug | Vitamin C: 1.6mg | Vitamin D: 0.3ug | Kalzium: 50.5mg | Eisen: 1.3mg | Magnesium: 4.5mg | Phosphor: 22mg | Zink: 0.2mg
Zutaten und Substitutionen
Five ingredients are all you need to make this soda bread!
- Allzweckmehl – I like classic high-grade flour for making soda bread. The recipe also works if you use spelt flour. For a gluten-free version, use my Umrechnungsleitfaden für glutenfreie Produkte.
- Vollkornmehl – Make sure to use fine whole wheat flour. Some versions are quite coarse and won’t absorb enough liquid, leaving the dough sticky. You can swap it for fine oat flour or just more all-purpose flour.
- Backsoda – This recipe wouldn’t be a soda bread without baking soda. This is what makes this bread airy and with the signature flavors.
- Apfelessig – Vinegar is the acidic ingredient that is necessary to trigger the transformation of flour into bread. You can also use lemon juice as it’s equally acidic.
- Soja Milch – Soy milk is the best option as it’s rich in protein, but the bread also works with oat milk or almond milk. Cashew milk and coconut milk are too low in protein to curdle properly.
How To Make Vegan Irish Soda Bread
- First, you need to make vegan buttermilk. This is the key ingredient to creating a moist bread texture. It combines an acidic ingredient – apple cider vinegar, vinegar, or lemon juice – and a full-fat plant-based milk – soy milk gives the best texture, but oat milk and almond milk would work.
- Then, combine the flours. I recommend a combo of white flour and white whole-wheat flour for an earthy flavor.
- Finally, add the baking soda acts as a raising agent to make this yeast-free bread raise as regular artisan bread.
- Pour the vegan buttermilk into the dry ingredients and start combining the soda bread batter with a wooden or silicone spatula.
- When the dough becomes too dense and sticky, use you hands to knead it for a few more minutes.
- Let the vegan Irish soda bread dough ball rest in the bowl for a few minutes.
- Transfer the dough ball to a baking sheet lined with parchment paper.
- You must flatten your dough ball into a thin round disc – no more than 1 inch high (3cm). The bread won’t rise much so don’t make it too small.
- Make sure a deep 0.3-inch cup (1 cm) cross on top of the bread. This is the key to perfect Irish soda bread. Bake it at 430°F (220°C) on the middle rack for 20 to 30 minutes until the outside is crusty.
What To Eat With Irish Bread
You can serve this bread with vegan butter as a side to soup or make delicious avocado toast. It’s a delicious bread, plain or toasted, that can also be used for Babymarmelade toasts or sandwiches.
You can also dip it into your favorite plant-based dip like:
Häufig gestellte Fragen
Can I bake it in a cast-iron pot?
Yes, this recipe works in a cast-iron pan.
Wie lange ist das Brot haltbar?
Das Brot kann bis zu 3-4 Tage bei Zimmertemperatur aufbewahrt werden. Wickeln Sie es dazu in ein sauberes Handtuch, um die Feuchtigkeit zu erhalten.
Can I freeze soda bread?
This soda bread can be kept in the freezer for up to 3 months. Make sure you slice it before freezing it, as it makes it so much easier to reheat. Just pop a slice in the toasted to thaw.
Weitere vegane Backrezepte
Below I listed more vegan baking recipes for you to try:
There is a need to relabel the ingredients photo, it’s a bit off. The loaf turned out great!
Woops, thank you
Really lovely recipe! Thank you!!! Worked perfectly for our Sunday morning breakfast with vegan butter and chia seed jam. I’ve tried a few vegan Irish soda bread recipes and this one is the best!
Vielen Dank!!
This is delicious. So on point t, great texture and not overly salt like other soda bread recipes. Thanks so much!
I found your excellent site looking for a soda bread with no Dairy for my Nephew who had had a no Dairy on his allergy test.
So I made this one with Soya Milk which I use and Lemon worked Beautiful 25mins no problem.
only one point you say flattern but it must be 1.5 inches high not possible I did it the height but
it was more a ball shape it did rise smelled briliiant and my Newphew loved it. gave him the receipt together with the Naan one as they are so easy he has a very busy life but I said bake on a Sunday last 4 days towel wrapped.
I will be looking at your site fully so much tasty looking meals and treats even though I do eat meat.
Could this be baked in a cast iron pot or does it need to be on a tray?
Probably yes, I didn’t try but I am pretty sure it will bake very well in a cast iron pan.
I made this as a Sunday morning treat. Used vanilla sweetened almond milk for the buttermilk. White and wheat flour. Twenty minute bake time. It was PERFECT!
Can’t wait to experiment with fruit and nuts added.
HI. This recipe has been great as i can no longer eat yeast. so it’s been a great substitute for bread for me. and my son loves it too!
I’m trying to cut down on my white flour intake. How much of the white flour can i substitute with whole wheat flour/barley flour, buckwheat flour? (i can’t do oats)
Thank you for this recipe! Very easy to make and came out great! Made it for my son who is vegan and he loved it so much that he had me make another one! Bread is moist and flavorful. I added pumpkin seeds and raisins.
I made this for St. Paddy‘s day this year and added dried apricots, raisins, currants, tart cherries and cranberries and it was fantastic!
Made this on St.Patty’s day and it was SO good!!!!!